Kombucha Brewing Kit

Our flagship product that started the whole company, this brewing kit has taught hundreds of thousands of new brewers how to make their very own delicious kombucha at home. We've honed each and every piece of this kit for an incredible user experience that our customers rave about. You'll have a blast learning how to brew for the first time, and you'll be set for success as you continue on your brewing journey.

YME are exported all over the world and different industries with quality first. Our belief is to provide our customers with more and better high value-added products. Let's create a better future together.

All About Our Kombucha Brewing Kit:

Quality Products

Our 1 Gallon Brewing Jar is made of thick American glass and built to last. Screen-printed on the side of the jar is our unique Brew Notes feature, allowing you to keep track of the details of each brew. The non-toxic wet erase marker is custom made exclusively for this kit; it features a fine point tip and is completely smudge-proof when dry. Ready to log your next brew? Simply wipe with a wet paper towel and your writing surface is crystal clear.

Expert Knowledge

Our clear and concise brewing instructions take all the guesswork out of brewing. When you're done with your first brew, the 16-page Post-Brewing Guide will show you how to bottle your brew, experiment with different flavors and care for your kombucha culture. The custom pH test strips and temperature gauge will help keep your brew on track. Feel lost at any point? Our customer support team is here to answer your questions along the way.

Guaranteed to Grow

All of our kombucha cultures are grown using only triple filtered water, organic cane sugar, organic loose leaf teas and organic kombucha starter. Our cultures are grown using starter that ferments for a minimum of 6 weeks to ensure the highest spectrum of beneficial acids and bacteria are present in your final culture and liquid starter pouch. 

Great Gift

This complete, beautiful kit is sure to be the perfect gift for any kombucha fan in your life! The kombucha culture inside the kit is entirely shelf-stable for up to a year&#;so you can ship and gift worry-free!

This is when your kombucha tea is flavored (usually with fruit) and bottled in a sealed container for around 2-4 days at room temperature to create carbonation.

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This guide covers how to make a 1-gallon batch of kombucha and put it through its 1st fermentation phase.

Throughout the recipe, you&#;ll see links to other articles on my site if you want to dive deeper into the ingredients and methodology. You can also learn how to build your own kombucha starter kit to find out what my favorite materials are. Or if you're not quite ready to brew a batch of kombucha with your SCOBY, check out my video here for tips on storing it until you are ready. 

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Ingredients:

• 4 cups water (to boil) + approx. 8 cups of cool/cold water

• 2-3 tbsp. loose-leaf black tea, I like English Breakfast

  • If you like a stronger tea flavor or are using a milder tea, feel free to use more!&#;

• ¾ cup cane sugar, I use organic

• 1 SCOBY (find out what a SCOBY is here. You can also find out how to get a good quality SCOBY here. Alternatively, you can learn how to grow a SCOBY here.)

• 2 cups kombucha starter tea

  • Starter tea = unflavored kombucha tea that&#;s successfully gone through a 1st fermentation cycle. If you buy a SCOBY, it&#;ll usually come with some starter tea.

  • If you don&#;t have enough starter tea to make 2 cups:

    • You can cut this recipe in half (or even quarters!) 

    • Alternatively, you can purchase unflavored, raw store-bought kombucha to make up the difference.

  • NEVER use vinegar in place of starter tea. Find out why here. Also here!

Materials:

• Steeping vessel (like a french press, but a pot + strainer would work)

  Are you interested in learning more about kombucha brewing equipment? Contact us today to secure an expert consultation!

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  1 gallon glass jar

• Food thermometer

• Cotton cloth cover (coffee filter, clean shirt/bandana, fine-weave cheese cloth)

• Rubber band

1. Make a tea concentrate by boiling 4 cups of filtered water. Once boiling, turn the heat off and steep your loose-leaf tea for 15 minutes.

• You can use a basic strainer, but I use a french press to get all the tea leaves + tea dust out of the brew. Tea leaves like a lot of room to bloom so I don&#;t recommend small tea balls for this.

2. Add ¾ cup cane sugar to the hot liquid and stir to dissolve.

• Organic/non-organic is fine. Honey, brown sugar, molasses, stevia, aspartame, or any other sugar substitutes or sweeteners will not work. The bacteria and yeast need cane sugar to eat and reproduce. Don&#;t try to skimp out or starve them by using less than ¾ cup or by not giving them their food source.

3. Once 15 minutes has passed and your tea has steeped, strain out the leaves and add the hot sweet tea to a 1-gallon glass jar.

• Learn about brewing vessels here.

4. Add approx. 8 cups of cool/cold water to the jar to dilute the tea and bring the temperature down. The temperature of the liquid in the jar should be between 70 &#; 90 degrees Fahrenheit before you move on to next step.

• If it&#;s too cold, you could put your SCOBY into a state of dormancy. If it&#;s dormant, it won&#;t produce enough bacteria and yeast fast enough to acidify the brew. That could lead to mold.

• If it&#;s too hot, you could kill the SCOBY and end up with the same problem. A dead SCOBY can&#;t do its job to acidify your brew. If it&#;s not acidifying fast enough, it could get moldy.

5. Once the temperature is just right, add 2 cups of starter tea from a previously brewed batch of kombucha + the SCOBY.

• Find out how to acquire a good quality SCOBY here.

6. Cover the jar with a clean, tight-weave cloth (a bandana, tee-shirt, even a coffee filter would work) and secure it with a rubber band.

• Don&#;t cover it with an airtight lid because it needs airflow. But make sure the rubber band secures the cloth so dust and fruit flies can&#;t get in.

7. Let it sit at room temp (between 70 &#; 85 degrees) in a shady spot with decent

airflow for around a week.

• Read about ideal fermenting temperature here.

• Read about ideal brewing locations here.

8. Leave it alone for at least a few days. No peeking or jiggling the vessel! Otherwise, you might interrupt SCOBY growth.

• I know the hardest part is waiting, so read my post on what to expect during F1.

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